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Home Recipes Italian Dishes Pasta with Colatura di Alici {Essence of Anchovies}

Pasta with Colatura di Alici {Essence of Anchovies}


October 13, 2020

I’m at all times studying up on new cooking traits or distinctive elements, and I had bookmarked a web page in {a magazine} final yr that mentioned colatura di alici, or Italian anchovy sauce. The outline mentioned that this distinctive ingredient added umami to any dish it was utilized in simply as Asian fish sauce does. On the time this text was written, it was acknowledged that colatura di alici was not simply discovered outdoors of Italy and in reality, originated within the small fishing city of Cetara in Campania. This liquid sauce originated from garum, utilized in Roman occasions as a dressing for all their meals. The Roman garum was created by fermenting varied varieties of fish collectively then straining off the liquid to make use of as a flavoring.

cetara3Colatura is made immediately utilizing simply anchovies which can be saved in salt inside picket barrels for forty days. The juice, or colatura, is then strained off and is used to decorate sizzling pasta alongside with garlic, olive oil, and a little bit lemon juice. The salted anchovies are utilized in different methods. As quickly as I knew we have been heading to the Amalfi coast on one of our holidays, I deliberate to go to Cetara, the small city the place colatura was born. Though the drive alongside the coast from Positano was at occasions fairly nerve wracking, we did go to Cetara and purchased some anchovy primarily based specialty merchandise. (See Cetara in photograph)

I need to admit right here that I’m not an enormous fan of anchovies though I do use them in my cooking. Anchovies within the can or jar will not be elements I’d select so as to add to high my pizza or eat entire, although I’ve discovered that a little bit anchovy added to many dishes does add a savory depth of taste. Once I first made this simple pasta dish for my husband, who’s in reality, a lover of all issues anchovy, I had anticipated to search out it fishy tasting and fairly frankly anticipated to not prefer it. Surprisingly, though there was a delicate fishy scent, the flavour was not bounce in your face anchovy, however a delicate, distinctive taste that I totally loved. The one factor I modified from the true authentic recipe for this pasta was so as to add a pinch of purple pepper flakes for my husband who prefers pasta to have a little bit warmth,  a handful of contemporary breadcrumbs, and a little bit lemon zest. This sauce would even be nice used so as to add a little bit umami taste to another dishes. You will discover Colatura at or at many specialty meals shops.

Buon Appetito!
Deborah Mele Revised 2020


  • eight Tablespoons Olive Oil
  • Four Tablespoons Colatura di Alici
  • 2 Garlic Cloves, Minced
  • Purple Pepper Flakes (Optionally available – See Notes Above)
  • 6 Tablespoons Chopped Parsley Leaves
  • 3/Four Pound Spaghetti
  • 1/2 Cup Toasted Recent Do-it-yourself Breadcrumbs (Optionally available)
  • Zest of 1 Lemon


  1. Carry a big pot of evenly salted water to a boil.
  2. Cook dinner the pasta till it’s “al dente”.
  3. Whereas the pasta is cooking, combine collectively the oil, colatura, garlic, purple pepper flakes, and parsley in a small bowl.
  4. Drain the pasta, then toss the recent pasta with the sauce and lemon zest till the pasta strands are properly coated.
  5. Sprinkle with the breadcrumbs if utilizing.
  6. Serve instantly.

Diet Info:

Yield: 4

Serving Measurement: 1

Quantity Per Serving:

Energy: 432Whole Fats: 28gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 23gLdl cholesterol: 0mgSodium: 107mgCarbohydrates: 39gFiber: 3gSugar: 2gProtein: 7g

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